Prawns and garlic chives omelette

Omelette is one simple egg dish enjoyed by many people.  There are many ways of cooking omelette.  This time round I am combining eggs with prawns and garlic chives.  I am not putting too much garlic chives as my grandson is not a fan of it.  

Ingredients:
20 prawns (shelled, deveined and pat dry with a kitchen towel)
A bunch of garlic chives (wash and cut into 1 1/2" length)
3 garlic cloves (peeled and finely chopped)
3 eggs 
1/2 tsp chicken stock granules
Dashes of grounded white pepper
Cooking Oil

Methods:

1. Place the prawns in a container, sprinkle dash of granulated sugar, give it a mix, cover and place in the refrigerator until time of cooking.
2. Crack the eggs in a medium bowl, add chicken stock granules and grounded white pepper. Mix with a fork and set aside.
3. In a heated skillet add cooking oil, and when oil is hot enough add prawns and stir fry until prawns started to turn pink.  Add in chopped garlic and chives.  Stir fry until fragrant for about a minute and dish out onto a dish.
4. Using the same skillet bring back the heat and add  2 tbsp of cooking oil. Give another final stir to the egg mixture, then pour in the skillet and let it cook until the bottom and edges starts to set but still slightly runny in the middle.  Push the edges towards the middle to get scrambled eggs pieces. 
5. Add the prawns and chives back to the scrambled eggs pieces and stir to mix.
6. Off the heat and dish the omelette onto a serving dish.
7. Ready to serve!

Easy Chicken Teriyaki

During busy week days if you are intending to cook Chicken Teriyaki for dinner, it can also be done with store bought Teriyaki Sauce.  With few simple steps, dinner is serve in the comfort of our sweet home.  Here's to share with all busy mum out there, Enjoy!

Ingredients:
4 chicken thighs (boneless, but skin on)
2  tbsp cooking oil, part (for frying the chicken)
1/2 cup Teriyaki Sauce
4 tbsp water

Methods:

1. Clean the chicken meat and trim off excess fat.  Use a sharp knife to slice the part that have thicker meat and flip it to the sides, but do not cut through.  This will make a much bigger piece of meat with same thickness.
2. Mix the Teriyaki Sauce with water and set aside.
3. In a heated flat wok add half of the cooking oil.  Lay the chicken pieces in a single layer and let it cook for about 2-3 minutes, until nicely brown.  Flip over to the other side and cook until its nicely brown, then dish onto a plate.  Add the remaining oil and fry the other batch of chicken.  I fry them in two batches to prevent overcrowding the pan.
4. Once the second batch is cooked, place the first batch of chicken back into the pan.  Gently pour the Teriyaki Sauce over the chicken.  It will sizzle.  Cook for 1 minute and then flip over.  Once the sauce gets thicker, off the heat.    Remove chicken pieces into a plate and let it rest for a minute before slicing.  
5. Slice chicken and place them onto a serving dish.  Drizzle the remaining sauce over the chicken pieces.
6. A plate of Teriyaki Chicken is ready to be served!  Let's dine in... ENJOY!

Green Tea Cookies

The Matcha or rather Green Tea BUGS are again bugging me!!  How could I say NO to this recipe which appear right before my eyes recently.  I tell myself "I must bake this cookies!"  Finally, I get to munch this yummylicious-soft and addictive cookies ~ smiles ~

Ingredients:
240 g plain flour (sifted)
2 1/2 tbsp matcha green tea powder
170 g unsalted butter (softened)
130 g icing sugar
pinch of salt
2 large egg yolks
50 g white chocolate chips

Methods:

1. Combine plain flour and matcha green tea powder in a bowl, place it aside.
2. In a stand mixer beat butter until smooth and creamy.  It's important to soften the butter ahead of time.
3. Add a pinch of salt and blend.
4. Add icing sugar and blend until soft and light.  Scrape down the bowl as needed.
5. Add egg yolks and mix well until combined.
6. Gradually add the flour and matcha powder mix and blend until the dough is smooth.
7. Add the white chocolate chips and blend well.
8. Divide the dough into 4 portions and shape into logs of same length.
9. Wrap the logs in plastic wrap and chill in refrigerator until firm.  Place the logs on a bed of rice while chilling to keep the dough in nice round shape, so your cookie slices won't be flat on one side.
10. Preheat the oven to 175 degree Celsius.  Line baking sheet with parchment paper.
11. Remove the dough from the plastic wrap and with a sharp knife slice the dough into 1/3" thick rounds.
12. Arrange them on the baking sheet, leaving some space in between the rounds.  
13. Bake cookies for about 20 minutes (depending on the oven that we use), or until the edge of the cookies starts to get slightly golden brown.
14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
15. Store cookies in an airtight container.

The wrapped logs sitting on a bed of rice while chilling in the refrigerator

According to the author: you can also freeze the unbaked logs of dough, wrapped in plastic wrap for up to 2 months.  Let sit at room temperature for about 10 minutes before cutting and baking.  Do not let the dough fully defrost.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen with very slight amendment to suit my baking styles.

Dinoydoy

Fans of bitter gourd and pumpkin/squash will find this recipe a yummylicious dish to crave for.  Care to join me to cook and enjoy this simple recipe??  Let me share with you the recipe...

Ingredients: (serves 2-3)
1 medium bitter gourd, sliced
1 cup pumpkin/butternut squash, sliced
1/4 cup slices of pork belly 
1/2 tsp chicken stock granules (to taste)
1/2  onion, finely chopped
1/2 tbsp garlic, chopped
1 tomato, chopped
1 cup water (to add more if you prefer to have a more soupy dish)
Dashes of fish sauce (I replace with Worcestershire Sauce)
Dashes of ground black pepper
2 tbsp. cooking oil

Methods:

1. In a medium heated wok, add cooking oil and saute garlic and onion until fragrant.
2. Add pork belly, stir fry (if you prefer it to be brown and crispy, fry slightly longer), then add in tomatoes and cook for a minute.
3. Next,  add in pumpkin and bitter gourd, give it a quick stir fry, then add in chicken stock granules, follow by water.  Once the vegetables are cooked, season with fish sauce/Worcestershire Sauce and ground black pepper.  Taste for correct seasoning.  
4. Off the heat and serve!

Notes:

The original recipe is cooked with heavy broth, but this time round I cooked it rather dry. In my next round of cooking I will try a hand on more broth and season with fish sauce instead of Worcestershire Sauce.  

I adapted this recipe from Raymund with slight amendments to suit my cooking styles. 

Porky Pie

Most of us knows about Cottage Pie and Shepherd's Pie and what differs in these two pies is the meat used.  Cottage Pie uses minced beef but on the other hand minced lamb is used to make Shepherd's Pie.  In the case of my home cooking, I prefer to use minced pork to make Pie, with which I named it "Porky Pie."  For many years this recipe has been in my  home-cooked list, though I did not get to bake it that often but only once a while when my children are back home for their holiday breaks.  Let me share this precious recipe to all those PIE lovers out there...

Ingredients: 
1 kg minced pork
1 celery stick, diced
2 carrots, diced
2 onions, chopped
2 tbsp cooking oil
2 tbsp plain flour
1 1/2 cup chicken stock (part)
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
2 tbsp tomato sauce
1 1/2 tbsp tomato paste
2 bay leaves

Topping:
1 kilo potatoes, peeled and diced
30 g butter (room temperature)
1/2 cup milk (to add slowly)

Methods:

1. Heat the oil in a wok over medium heat and saute the onion, carrot and celery, stirring occasionally for few minutes.  Add the minced pork and stir to mix, then stir in the flour and cook for additional 2 minutes.  Add 1 cup chicken stock, light soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves and simmer over low heat for about 8 to 10 mins. If the mixture is too dry add the remaining chicken stock. Once cooked through scoop the mixture into a large bowl, remove the bay leaves and leave it to cool.
2. To make the topping, boil the potato in salted water until cooked through.  Drain and place the potato in a large bowl and mash with the butter and enough milk to make a firm mash.
3. Preheat oven to 180 degree Celsius and lightly grease a 2.5 litre ovenproof dish or round cake tin.  Spoon the filling into the dish and spread the topping over it.  Fluff with a fork.  Bake for 25 minutes, or until golden brown.

Notes:  To make two Pies, I use a smaller ovenproof dish or round cake tin.  The leftover pie can be kept covered in the refrigerator.  It can be eaten cold, based on preference or warm up in a toaster oven.

Let's enjoy....

Matcha-Crumble Pound Cake

I can feel that the 'Matcha Bug' is buzzing around me lately!  This Pound Cake caught my eye instantly as it is not just a normal pound cake but the Crumble on top makes me wanna go and try it out instantly!  Wow! The first try has been Mmmmmm YUMMY!  It just disappear in no time hehehe...

I bake another one the following week...

Ingredients:
Crumble Topping
1 1/4 tbsp matcha powder (sifted)
2 1/2 tbsp plain flour (sifted)
2 tbsp ground almond
1 1/2 tbsp unsalted butter, cubed and chilled
1 1/2 tbsp castor sugar

Pound Cake
150g unsalted butter, softened
125g castor sugar
2 tsp honey
2 eggs
2 tbsp matcha powder (sifted)
140g plain flour (sifted)
1/2 tsp baking powder (sifted)

Methods:

1. To make the crumble topping: In a bowl add matcha powder together with plain flour and almond flour, and mix to combine. Add cubed butter and sugar and combine with a pastry cutter.  When ingredients are blended, use fingertips to form a coarse crumble.  Cover with film wrap and chill in the fridge.
2. To make pound cake: Place butter in the bowl of a cake mixer and beat to a consistency of mayonnaise. Add sugar and honey, beating  until mixture turns pale.  Add eggs, one at a time, mixing well after each addition until batter turns pale once more.  Add the matcha powder, flour and baking powder which have been premixed earlier into the batter, in two or three batches, folding thoroughly with a rubber spatula after each addition.
3. Pour batter into a lined cake pan 21 x 10 x 6cm (with overhang on the sides for easy removal after the cake is baked) and even out the surface with a spatula and making a shallow slit lengthwise down the middle.
4. Remove crumble from refrigerator and distribute evenly over batter.  Bake in a preheated oven of 180 degree Celsius for 40 to 50 minutes.  Half way through baking, when the crumble begins to brown, tent cake with foil.
5. To test cake for doneness, a wooden skewer inserted will come out clean, take out of the oven and place on a wire rack.  Once the cake has slightly cool down, lift the overhang and place on the wire rack to let it cool completely.  
6. Once it is completely cool, remove the parchment paper and place it on a clean sheet of parchment paper, wrap and let it sit for a day to help the flavor mature.

I couldn't wait for the cake to be cut and serve, thus, immediately the next morning I have it for breakfast...

I adapted this yummylicious recipe from FUN! JAPAN with some amendments to suit my baking styles.

Matcha Pancakes (Green Tea Pancakes)

Are you a fan of Matcha or Green Tea??  Off late, my cravings have been going nuts with Matcha, Ice-Cream included! If you are then this pancake recipe will sure suits your taste buds.

Ingredients: (Makes 12)
1 cup plain flour (sifted)
1 tbsp matcha powder (sifted)
1 tbsp sugar
2 tsp baking powder (sifted)
Dash of salt
1 cup milk
2 tbsp melted unsalted butter
1 large egg

Methods:

1. Combine plain flour, matcha powder, sugar, baking powder and salt in a bowl.  
2. In a large bowl combine milk, melted butter, egg and mix with whisk until well combined.
3. Gradually add in the mixed dry ingredients and stir gently until everything is just incorporated.
4. Add a bit of oil in a medium heated non-stick pan. When pan is hot turn to low heat. Using a scoop ladle, scoop the batter into the heated pan.  Cook until the bottom browns and bubbles pop on the surface for 1 to 2 minutes.  Flip the pancake and cook the other side until slightly browned for another minute or so.  Remove the pancake from the pan and let it rest on a wire rack.  Repeat until all the batter is done.
5. This pancake can be served hot immediately from the pan or at room temperature.  Any leftover pancakes can be stored in an airtight container and put in the fridge.  To consume, toast in an oven toaster.
6. I prefer having the pancake as it is, but you can also serve it with toppings such as whipped cream, fruits, maple syrup or honey.  

This recipe is adapted from  'Omnivores Cookbook' by Maggie with slight amendment.

Fried Bittergourd

Finally, I get to try out this recipe which have been sitting on my kitchen shelf list for quite a while.  This yummylicious recipe is worth sharing with all my friends out there who loves bittergourd. 

Ingredients:
1/2 medium bittergourd (thinly sliced and remove the seeds)
2 1/2 tbsp plain flour (sifted)
1 1/2 tbsp rice flour (sifted)
1/2 tbsp curry powder (I use the watch brand)
1 tsp chicken stock granules
1 tsp garlic powder
1/2 tsp chili powder (add more according to your preference)
1/2 tsp grounded white pepper
Salt (to taste)
Water (to mix with the ingredients to form a batter)

Methods:

1. In a bowl add in plain flour, rice flour, curry powder, chicken stock granules, garlic powder, chili powder and white pepper, and mix to combine.
2. Add water gradually and stir using a whisk.  Make sure that the batter is just right, not too thick and not too thin.  Taste for correct seasoning and add salt if necessary.
3. In a wok add enough oil for frying using medium heat.
4. Place the sliced bittergourd into the batter, coat and fry.  Do not overcrowd the wok.  Turn over until both sides are properly cooked through.  Dish and set aside.  Repeat until all the bittergourd slices are completed.
5. Turn the heat to high, pour the fried bittergourd into the oil and give it a few quick stir to fry.  Off the heat, dish and drain.
6. Transfer the bittergourd slices onto a serving plate.
7. Let's enjoy this crispy fried bittergourd immediately to get the crunch.  I did not serve it with any chili or tomato sauce as it is so delicious on its own.

This recipe is adapted from 'Pen Hitam Dot Com' with some amendments.

Easy and Fast Flatbread served with Crockpot Pork Chops

A combination of two recipes from two different sources to come up with a yummylicious and simple meal.  It can also be served as snacks or breakfast or any time of the day, for as long as it gives satisfaction to our taste buds and fills our tummy!!

Ingredients:
400g plain flour, plus extra to dust hands and working surface (sifted)
1 tsp Instant dry yeast
1 cup room temperature water

Methods:

1. To prepare the dough, in the bowl of a food processor or mixer, add plain flour and yeast, pulse a few times to mix well.  Add the water and mix until it forms a dough.  Transfer the dough onto a lightly floured surface.  Dust both hands and knead for a few minutes until the surface becomes smooth.
2. Transfer the dough to a dusted bowl.  Cover with plastic wrap and let dough rest for 15 minutes.
3. To make the bread, dust both hands again and knead the dough a few times.  Divide the dough into 10 equal parts, and shape each one into a ball by hand.  Transfer the dough onto a dusted tray and cover with plastic wrap.  Let rest for another 10 minutes.
4. Dust both hands and the working surface.  Place one dough ball on the working surface, then press it with the palm into a round shape.  Use a rolling pin to flatten the dough into 1/4 inch thick round disk.  Set aside.  Repeat until all is done.
5. Heat a non-stick pan with a few drops of oil over medium heat.  When pan is hot, turn to medium low heat.  Place a piece of dough into the pan and cover the pan.  Use a spatula to turn the dough occasionally, 1 to 2 minutes per side, and cook covered during the process, until both sides turn golden brown and bread is inflated.  Transfer the cooked bread to a cooling rack.  Repeat until all is done.
6. When the bread has cooled down a bit, use a knife to split them horizontally, half-way through.  Separate the inside of the bread with your fingers, taking care not to tear the two layers apart.  The bread should form a pocket.

For the stuffings of the Flatbread, I've decided on this yummy Crockpot Pork Chops, which can also be served as a dish to compliment our staple RICE!

Ingredients:

6 boneless pork chops (1/2" thick)

1/4 cup light brown sugar

1/4 cup ketchup

2 tbsp light soy sauce

1/4 cup water

1 tsp minced garlic

1/2 tsp grounded black pepper

1/4 tsp salt 

1 tbsp cornflour mix with 2 tbsp water

Methods:

1. Add all ingredients (except pork chop and cornflour mixture) into the slow cooker.  Stir to combine.  Add pork chops.  Toss to coat with the sauce.  Cook on low for 3 1/2 hours.
2. After 3 1/2 hours add in the cornflour mixture.  Stir, cover and cook for another 1/2 hour.  
3. To serve with the flatbread, spoon out the pork chop onto a bowl, use two forks to shred the meat, spoon over some sauce to mix, then fill each flatbread with the meat.
4. It's time to sit back, relax and enjoy this 'Easy and Fast Flatbread served with Crockpot Pork Chops.'

These two recipes are adapted from:

1. Easy and Fast Flatbread - Omnivore's Cookbook
2. Crockpot Pork Chops - Donna Elick (The Slow Roaster Italian) - with slight adjustments.

Chocolate Malteser Fudge Cake

I've tried this yummylicious Fudge Cake many years back, and my family loves it very much.  It's so fudgy and chocolaty yet not so sweet, which is something that we all enjoys munching yet not having to worry so much about it!!  Though I've attempted it several times over the years, but I did not get to post it in my blog... funny though hehe.  Recently, my craze for it makes a come back and I've decided to capture it in my blog. Though it is a late post, guess it's better than not posting it at all, as the phrase says 'better late than never'....

Top view

Ingredients:
For the cake
50g cocoa powder (sifted)
6 tbsp boiling water
3 large eggs
50ml milk
175g self raising flour (sifted)
1 tsp baking powder (sifted)
100g softened unsalted butter
250g caster sugar

For the icing
150g plain chocolate
150ml whipping cream
Maltesers, crushed
M&M Chocolate Milk Candies

Methods:

1. Blend cocoa powder and boiling water in a mixing bowl, then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter.
2. Pour the mixture into a lined 8" cake tin.
3. Bake in a preheated oven of 180 degree Celsius for about 45-50 mins. until well risen and the top of the cake spring back when lightly pressed with a finger or when a wooden skewer inserted in the middle comes out clean.  Leave to cool in the tin for a few minutes, then turn out, peel off the parchment and finish cooling on a wire rack. 
4. To make the icing, break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water until the chocolate has melted, stirring occasionally.  
5. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted.  Leave to cool until it is on the point of setting.
6. To assemble, spread the chocolate mixture over the top and letting it flows to the sides.  Sprinkle crushed maltesers over the middle of the cake and arrange the M & M chocolate  milk candies surrounding it.  
7. When done with the decorating, I place the cake into the fridge until ready to serve.
8. A piece of Chocolate Malteser Fudge Cake ready to serve....

Few years back, I bake one using a smaller cake tin as a surprise birthday cake for my daughter Karen who flew back just before her birthday...

My latest bake is with my daughter, when she is back home for a short holiday recently.  With some leftover of M & M Chocolate Milk candies we decided to bake another one for our family to enjoy....

I adapted this recipe from Diana Gale of 'Domestic Goddess Wannabe,' with some amendments to suit our family's liking. 

Cucumber Lemonade Quencher

With some leftover lemons and cucumber in my fridge, I grab hold of them and decided to make myself a big glass of thirst quencher on a hot afternoon. ~ s l u r p ~

Ingredients:
1 cucumber (washed and cut into chunks)
2  cups cold water (from the fridge)
1 1/2 tbsp honey
Juice of 1 1/2 lemons
Ice cubes

Methods:

1. In a blender bowl add cucumber chunks, cold water, honey and lemon juice, and blend on high speed until smooth.
2. Pour the mixture through a strainer/sieve and use a spoon to press all the juice out into a bowl.  Discard the pulp.
3. Pour the juice into a sugar-rimmed glass with some ice cubes, and with a slice of lemon.
4. Enjoy!

Pineapple Curry

The tangy sweetness and slight sourish of this pineapple dish really opens up my taste bud, especially on a hot day.  This is indeed an appetizing dish to serve with a plate of hot fluffy rice together with other dishes.  I cooked this dish for my family's dinner.

Ingredients:
1/2 pineapple (medium size) - cut into half and slice, not too thin.
5 shallots (peeled and cut into pieces)
3 cloves garlic (peeled)
1/2" ginger (peeled and cut into slices)
2 tbsp water
2 1/2 tbsp curry powder (I use watch brand)
2 tbsp cooking oil
1 cinnamon stick
3 cloves
1 star anise
3/4 cup coconut milk
Few tablespoons water
Salt (to taste)
1 red chili (seeded and cut into a floret)

Methods:

1. Using a mortar and pestle, pound shallots, garlic and ginger until fine.  Scrap the pounded ingredients into a bowl, add water and curry powder and mix to form a paste.
2. In a wok, heat cooking oil using medium heat, then add curry paste, cinnamon stick, cloves and star anise.  Stir-fry until fragrant.
3. Add in the pineapple slices, give it a quick stir, then add in the coconut milk, few tablespoons of water if the sauce is too thick and red chili.  Bring it up to a boil.  Stir and add salt to taste for correct seasoning.  Continue to cook for a few minutes until the pineapple slices are tender.  Turn off heat.
4. Dish onto a serving plate and serve warm.

This recipe is adapted from Linda Ooi with some amendments to suit my cooking.

Fudgy Brownies

Ingredients:
1/2 cup melted butter
3/4 cup unsweetened cocoa powder
2 large eggs
1 cup granulated sugar (can reduce if you prefer less sweet)
1/2 cup plain flour (sifted)
1/8 tsp salt

Methods:

1. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large mixing bowl add melted butter.  Whisk in the cocoa, eggs and sugar until combined.
3. Stir in flour and salt with a rubber spatula or wooden spoon until incorporated.
4. Pour mixture evenly into the prepared baking pan.
5. Bake for 20 to 25 mins until set and when a wooden skewer inserted in the center comes out with only a few moist crumbs.
6. Remove from oven and allow to cool completely in the pan set on a wire rack.  Once cooled, lift the brownies out of the pan using the overhand on the sides and cut into squares.

This recipe is adapted from "Everyday Easy Eats" by Alia with slight amendments.

Creamy Chocolate Fudge Pops

The days are getting hotter, let's have some cool Ice Pops to quench our thirst....

Ingredients:
2 cups Milk
2 tbsp Cocoa Powder
1/2 cup Cooking Chocolate
3 tsp granulated sugar

Methods:

1. In a double boiler, melt chocolate until smooth and set aside.
2. In a saucepan heat milk, and when about to boil add cocoa powder and sugar and mix well until there are no lumps.  Remove from heat.
3. Carefully mix in the melted chocolate and whisk until smooth.  Let this cool down completely.
4. Fill the popsicle molds, insert the stick with its top and place them in the freezer until set.
5. Unmold the fudge pops and let's enjoy....

I adapted this recipe from "Cooking From Heart" with slight amendments.

Signature Steamed Minced Pork With Dark Soya Sauce

Like many other dishes, Steamed Minced Pork is another dish which differs from one home -cook to another.  Each have their own version with which we tend to enjoy in the comfort of our sweet home, and is popularly known as our 'Comfort Food!'  For this dish which I am going to share, it is our Kuek's version which has been passed down by my late mother-in-law. Today, I am having great pleasure to share this simple recipe with everyone out there.... 

 Ingredients: (serves 4)

400g minced pork

3 eggs

1 cup water

Seasonings:

Few dashes of sesame oil

1 tsp grounded white pepper

1 tsp salt

3 tbsp dark soya sauce (amount depending on the types of sauce used)

Methods:

1. In a steaming bowl put in the minced pork.
2. Add in all the seasonings and use a fork to mix, making sure all the seasonings are well incorporated into the meat.
3. Add in 2 eggs and water, stir to mix with a fork.
4. Crack in the last remaining egg, give it a few quick stir with a fork. This final step is to obtain a silky and fluffy top of the dish. Cover with lid.
5. Put in a steamer and steam until cooked through.
6. Serve hot or warm.
7. Let's enjoy this yummylicious dish with either rice or porridge.

Slow Cooker Hawaiian Pineapple Chicken

Being in this tropical country and with the heat getting stronger by month, I am trying to make full use of my Slow Cooker or Crock Pot.  This method of cooking is healthier, low fat content and require the minimum amount of effort.  So, who would say NO to it??

Ingredients:
4 chicken thighs (bone-in and skin on)
1 red bell pepper (cut into 1" chunks)
1 cup fresh pineapple (cut into 1" chunks)
1 yellow onion (cut into 1" chunks)

Sauce: (mix together in a bowl)
1 1/2 tbsp. honey
1 tbsp light soy sauce
1/4 cup dark brown sugar
1/2 tbsp grated ginger
3 garlic cloves (minced)

1 tbsp cornflour + 1 tbsp water 

Methods:

1. Using a skillet, brown the chicken thighs on both sides for 3-5 minutes over medium-high heat.  Set aside.
2. Add the pineapple and onion to the bottom of the slow cooker.
3. Place the chicken thighs on top of the pineapple and onion.
4. Pour in the mixed sauce.
5. Cook on high for the first 1 hour, then switch to low for 3 hours.
6. Add the bell peppers and the cornflour mixture and let it cook for an additional of 30 minutes.
7. Serve this hot on a deep dish together with rice.

I adapted this recipe from "Dinner, then Dessert" with some amendments.

Banana Chocolate m&m Muffins

With a 'yearning' recipe in hand and some over ripe bananas in the pantry BUT not having any chocolate chips... my mind suddenly switch me to the leftover chocolate m&m. Wow, what a fabulous idea!!  I can imagine myself having this long grin on my face hehe... So, here is the outcome...

Ingredients: (Makes 6)

60g melted butter (cooled)

2 eggs

4 over ripe bananas (medium-small)

160g plain flour (sifted)

1 tsp baking powder (sifted)

1 tsp baking soda (sifted)

50g caster sugar

2 tbsp chocolate m&m or chocolate chips

Methods:

1. In a bowl, combine melted butter and eggs together with a hand whisk.
2. Mash banana with a fork and add into egg mixture, stir well to mix.
3. In another bowl, combine sifted plain flour, baking powder, baking soda and sugar together.  Then pour into egg mixture in 2 batches and mix with a rubber spatula until just combined.  Do not over mix the batter as the gluten in the flour can form elastic gluten strands, resulting in a more dense and chewy texture.
4. Lastly, add in chocolate m&m or chocolate chips and fold well.
5. Scoop mixture into cupcake liners to 3/4 full.
6. Bake in a preheated oven of 180 degree Celsius for about 30 minutes or with a skewer inserted into the center of the muffin comes out clean.

Recipe adapted from Anncoo Journal by Ann Low.

Eggplant with fermented salted soya bean

Eggplant or commonly known as brinjals is another favorite vegetable of mine.  It comes in different shapes, sizes and colors.  I am using the purple long shaped eggplant/brinjals for cooking this dish.

Ingredients:
2 medium eggplants
1 tbsp. fermented salted soya beans
1/3 cup minced pork
4 cloves garlic (chopped)
3 shallots (chopped)
2 tbsp. cooking oil

Seasonings:
2 tbsp. oyster sauce
1/2 tsp black vinegar
A dash of sugar

Methods:

1. Wash, cut eggplanst into 1 1/2" length, put in boiling water,  boil for a quick minute until slightly soft and dish out.
2. In a heated wok add cooking oil, saute chopped garlic and shallots until fragrant.
3. Add in fermented salted soya bean and continue to saute.
4. Add in minced pork and stir fry for another minute, then add in the eggplant.
5. Season with oyster sauce, vinegar and sugar.  If the dish is too dry, sprinkle with some water.  Taste for correct seasoning.  Stir well to combine.
6. Off the heat and dish on a platter.
7. Serve with a bowl of hot fluffy rice!

Tips:  

1. This recipe calls for the eggplant to be deep-fried in hot oil, but I boil it instead in order to make the dish more healthier.
2. I omit the chopped chili to be saute together with the garlic and shallots in (2) above as my grandson is not a fan of chili.  Adding the chilies makes the dish looks more colorful. 

I adapted this recipe from TV series "Family Kitchen with Sherson" by Ann Lian with slight amendments.

Peanut butter and banana waffles

Waffle lovers, do try out this yummy recipe with the rich fragrance of peanut butter.  It can be serve any time of the day and it makes great snacks!  Serving it hot with a layer of melted butter and additional peanut butter gives you full satisfaction!!

Ingredients:
1 3/4 cups plain flour
2 tbsp granulated sugar
3 tsp baking powder (sifted)
1/4 tsp salt
3/4 cup creamy peanut butter
1/2 cup olive oil
2 large eggs
1 3/4 cup fresh milk
1 cup ripe bananas (mashed)

Methods:

1. In a large bowl add plain flour, sugar, baking powder and salt.  Whisk to combine.
2. In another bowl add peanut butter, gradually whisk in oil until well combined.  Whisk in eggs and milk until well mixed.
3. Add the wet ingredients (2) to the dry ingredients (1) and stir until just moistened.  Stir in the mashed bananas.
4. Bake in preheated waffle iron according to manufacturer's directions until golden brown.

Notes:  Cooled waffles can be stored in an airtight container in the fridge.  To consume, reheat waffles in an oven toaster, and it still taste yummylicious, like it is just out from baking.

This recipe is adapted from Taste of Home by Christina Addison of Blanchester, Ohio.

Orange Butter Cake

Ingredients:
227g unsalted butter (room temperature)
200g castor sugar
270g plain flour (sifted)
1 tsp baking powder (sifted)
1/2 tsp salt (sifted)
4 large eggs
Zest of an orange
5 tbsp freshly squeezed orange juice

Methods:

1. In a standing mixer cream butter and castor sugar until light and creamy.  Add eggs one at a time, beating well after each addition.  Add in orange zest and give it a quick mix until well combined.
2. Slowly add in flour and mix using a rubber spatula.  Finally stir in orange juice and mix until well combined.
3. Turn out mixture into an 8" round and lined baking pan.  Level out mixture at the sides but allow a shallow well in the center.  This is to enable the cake to level up evenly during baking.
4. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until cooked through and when tested with a wooden skewer comes out clean.

Notes:  This cake comes in handy for an afternoon tea and can be enjoyed warm, at room temperature or even cold from the fridge.  I place the leftover, after 2 days, in an airtight container in the fridge.

This recipe is adapted from "My Kitchen Snippets" with slight amendment.

Japanese Pancake

Pancake lovers, do try out this yummy recipe.  It is easy to make and any leftovers can just be stored in containers and placed in the fridge.  To consume, just warm them up in a toaster oven.  If you have a sweet tooth you can drizzle some honey or maple syrup or even topped with fruits of your choice or whipped cream, but I prefer eating it plain.  

Ingredients:
2 eggs
30g granulated sugar
1 tsp honey
110g plain flour (sifted)
20g milk powder
1/2 tsp baking powder (sifted)

Methods:

1. In a big bowl add in eggs, sugar and honey.  Stir to mix.
2. Add in flour, milk powder and baking powder.  Mix well until no lumps.
3. Let the dough rest for 15 minutes.
4. Heat a lightly oiled non-stick pan over medium heat.  
5. Add a ladle of dough and let it cook until small bubbles starts to form, flip over the pancake and continue to cook until golden brown.
6. Remove from heat, and continue to cook the rest until all the dough are used up.
7. The pancakes are ready to be served!

I adapted this recipe with amendments from "NTD Taste Life Video."